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Spicy Chicken and Butternut Squash Chili Recipe

Spicy Chicken and Butternut Squash Chili recipe

Stashcook

This chili is a warm, comforting dish with a kick. It has tender chicken, sweet butternut squash, and spicy chipotle peppers. It's perfect for a cozy meal and is packed with flavor. You can top it with cheese and avocado for extra yumminess!

Ingredients

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs, cut into pieces
1 medium red onion, diced
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 cups butternut squash, peeled and cubed
1 (15 oz) can black beans, drained and rinsed
2 (14.5 oz) cans fire-roasted diced tomatoes
2 cups chicken broth
Salt and black pepper to taste
1/2 cup shredded cheddar cheese
1 avocado, diced

Method

1
Heat the olive oil in a large pot over medium-high heat.
2
Add the chicken pieces to the pot and cook until browned, about 5 minutes.
3
Add the diced red onion and cook until soft, about 3 minutes.
4
Stir in the minced garlic, chipotle pepper, smoked paprika, cumin, oregano, and cinnamon. Cook until fragrant, about 1 minute.
5
Add the cubed butternut squash, black beans, fire-roasted diced tomatoes, and chicken broth to the pot. Season with salt and black pepper.
6
Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes, or until the butternut squash is tender.
7
Serve the chili in bowls, topped with shredded cheddar cheese and diced avocado.
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